This is a very special curry that I have learnt from my maternal aunt. She is expert in preparing this. I learnt it from my aunt and here I’m presenting it before you all..
1 Cup Chopped Lady’s finger/Bendakayalu/Bhendi
1 Cup chopped Onion
½ Cup grated Dry Coconut
8-10 Red Chillies
½ Cup Dry Tamarind Leaves/Yendina Chinta chiguru
(fresh tamarind leaves/chintachiguru is to be completely dried in shade for 4-5 days, this can be stored in air-tight container and used for a long time)
1 tsp Dhaniya/Coriander Powder
Little Turmeric powder
½ tsp Mustard seeds/Avalu
1 tsp Cumin seeds/Jeera
1 tsp Bengal gram dal/Pachisenagapappu
1 tsp Black gram dal/Minapappu
8-10 Curry leaves/Karvepaku
- Firstly, for the iguru masala grind ½ Cup Onions, coconut, dry tamarind leaves, red chillies, dhaniya powder by adding little water if required. Keep it aside.
- Heat 3-4 tsp of oil in a pan. Add mustard seeds, cumin seeds, Bengal gram dal, Black gram dal and allow them to splutter.
- Add curry leaves, ½ Cup onions and cook till they turn soft.
- Now add chopped bendakaya and stir occasionally till they turn non-sticky.
- Now add turmeric powder, salt and the masala prepared, mix well and cook on low flame.
- Now add little water to form thick gravy. The spicy gravy is ready to be served with chapathis or hot steamed rice.